The Formal Place Setting - The Emily Post Institute, Inc. The Formal Place Setting Find another article | View next article | Share this article The formal place setting is used at home for a meal of more than three courses, such as a dinner party or a holiday meal. It’s simply the informal place setting taken to the next level, adding glassware, dishes and utensils for the foods and beverages served with the additional courses. It’s also used at high-end restaurants that serve multiple courses. Everything on your table should be crisp and sparkling. White linens are still considered the most formal, but colored or patterned tablecloths or place mats, and napkins can be just as elegant. Other possible elements include candles, a centerpiece or multiple flower arrangements, and place cards. Place mats (if used) are entered in front of each chair, about one to two inches from the edge of the table. A tablecloth is spread to hang evenly on each end and on the sides. The average drop is 12 to 18 inches, but don’t worry if it is a little long or short—you just don’t want it hanging too low, or it will end up in the diners’ laps.

The most formal table is strictly symmetrical: centerpiece in the exact center, an even number of candlesticks, place settings spaced evenly around the table, silverware lined up and at the same distance from the edge of the table. The space not taken up by place settings is your available real estate. Feel free to vary flower arrangements and decorations as you like, creating a balanced and pleasing tablescape. Be careful not to overcrowd the table, and arrange your decorations so diners seated opposite can see each other. In General: Knife blades are always placed with the cutting edge toward the plate. No more than three of any implement are ever placed on the table, except when an oyster fork is used in addition to three other forks. If more than three courses are served before dessert, then the utensils for the fourth course are brought in with the food; likewise the salad fork and knife may be brought in when the salad course is served. Dessert spoons and forks are brought in on the dessert plate just before dessert is served. The placement of utensils is guided by the menu, the idea being that you use utensils in an “outside in” order.

For the illustrated place setting here, the order of the menu is: Appetizer: Shellfish Entrée Salad (a) Service Plate: This large plate, also called a charger, serves as an underplate for the plate holding the first course, which will be brought to the table. When the first course is cleared, the service plate remains in place for any other courses, such as a soup course, until the plate holding the entrée is served, at which point the two plates are exchanged. The charger may serve as the underplate for several courses which precede the entrée. (b) Butter Plate: The small butter plate is placed above the forks at the left of the place setting. (c) Dinner Fork: The largest of the forks, also called the place fork, is placed on the left of the plate. Other smaller forks for other courses are arranged to the left or right of the dinner fork, according to when they will be used. (d) Fish Fork: If there is a fish course, this small fork is placed to the left of the dinner fork because it is the first fork used.

(e) Salad Fork: If the salad is served after the entrée, the small salad fork is placed to the right of the dinner fork, next to the plate. If the salad is to be served first, and fish second, then the forks would be arranged (left to right): salad fork, fish fork, dinner fork. (f) Dinner Knife: The large dinner knife is placed to the right of the dinner plate. (g) Fish Knife: The specially shaped fish knife goes to the right of the dinner knife. (h) Salad Knife (Note: there is no salad knife in the illustration): If used, according to the above menu, it would be placed to the left of the dinner knife, next to the dinner plate. If the salad is to be served first, and fish second, then the knives would be arranged (left to right): dinner knife, fish knife, salad knife. (i) Soup Spoon or Fruit Spoon: If soup or fruit is served as a first course, then the accompanying spoon goes to the right of the knives. (j) Oyster Fork: If shellfish are to be served, the oyster fork goes to the right of the spoons. Note: It is the only fork ever placed on the right of the plate.

(k) Butter Knife: The small spreader is paced diagonally on top of the butter plate, handle on the right and blade down. (l) Glasses: These are placed on the right, above the knives and spoons. They can number up to five and are placed in the order they will be used. When there are more than three glasses, they can be arranged with smaller glasses in front. The water goblet (la) is placed directly above the knives. Just to the right are placed a red (lc) or white (ld) wine glass. A sherry glass or champagne flute (le), to accompany a first course or for an opening toast, go to the right of the wine glasses. Glasses used for a particular course are removed at the end of the course. (m) Napkin: The napkin is placed on top of the charger (if one is used) or in the space for the plate. It can also go to the left of the forks, or under the forks if space is tight.

Basic Table Setting For a basic table setting, here are two great tips to help you–or your kids–remember the order of plates and utensils: Picture the word “FORKS.” The order, left to right, is: F for Fork, O for the Plate (the shape!), K for Knives and S for Spoons. (Okay, you have to forget the R, but … Continued View more lifestyle advice Informal Place Setting When an informal three-course dinner is served, the typical place setting includes these utensils and dishes: Our illustration shows how a table would be set for the following menu: Soup course Salad or first course Entree Dessert (a) Dinner Plate: This is the “hub of the wheel” and is usually the first thing to be … Continued View more lifestyle advice Table Setting Guides Whether you just need to remember if the fork is on the left or the right of the plate, or you'd like to know how to set a table worthy of dinner at Downton Abbey, we have a table setting guide for you. View more lifestyle advice How to Set a Table | Taste of Home How To Set A Table Share: How to Set a Table Throwing a dinner party or having guests for the holidays?

Improve your party hosting skills with three quick and easy ways to set a table. Setting the table is often a hurried, last-minute task that can leave you wondering about the correct placement of the flatware, plates, napkins and glassware. Don't add stress to your dinner plans, and keep the focus on the food, your family and friends, with these super easy table setting ideas. Start with a basic setting to dress up the table and set a casual mood for your dinner party or holiday gathering. For a more formal setting, add more pieces by bringing additional plates, silverware, glasses and other serving pieces to the table as outlined below. You'll be a dinner party pro in no time! Basic Table Setting This setting is appropriate for most occasions, and you just add to the basic pieces as needed. The dinner plate is positioned in the center of the place setting and everything else is placed around it. Then, the flatware is arranged around the plate in the order in which it will be used: To the left of the plate is the fork. To the right of the plate is the knife and spoon. The knife is placed to the right of the plate with the sharp edge toward the plate. To the right of the knife is the spoon.

A water glass goes above the knife. Napkins can be placed under the forks or on the plate for an informal setting. Informal Dinner or Luncheon Table Setting Simply start with a Basic Setting and add to it with these items: If a salad is to be served, the salad fork is placed to the left of the dinner fork. Eliminate the salad fork if no salad is served or place it to the right of the dinner fork to use as a dessert fork if appropriate. (The dessert fork can also be brought to the table when dessert is served.) If soup is served, set the bowl on the plate and a soup spoon to the right of the beverage spoon. Salad or bread and butter plates go to the left of the forks. Position butter plates above the forks with the butter spreader placed across the plate. Cup and saucer go above the spoons with the handle toward the right. Wine or water glasses can be positioned to the left of the coffee cup. Formal Dinner Table Setting Begin with the setting for an informal dinner or luncheon and add to it using the following ideas: White and red wine glasses (if necessary) along with the water glasses are positioned to the left of the coffee cup.

The beverage, soup and/or dessert spoons are to the right of the knife or can be brought to the table when soup or dessert is served. To dress it up more, place a charger under the dinner plate. How to Make a Sit-Down Dinner Special The holidays are a perfect time to add a little elegance to the table. Instead of a casual family-style supper, where food is passed from one person to another, host a formal sit-down dinner, where individual plates of food are served to guests. Here's how: Keep the guest list small. Bring out your china, crystal, silver and best linen cloths. Use place cards so guests don't have to guess where to sit. When selecting a centerpiece for the table, make sure it isn't too tall (10 to 12 inches is an acceptable maximum height), otherwise guests won't be able to see each other across the table. Serve appetizers and beverages in the living room before sitting down. You'll have one less course to bring to the table. Before calling guests to the table, fill water goblets and put out the bread and butter for guests to pass. If you're serving a salad, fill individual salad plates and set them at each place setting.

Consider chilling the salad plates in the refrigerator for several hours to keep greens crisp. If your dinner plates are oven-safe, set the oven to the lowest possible temperature and place the stacked plates in the oven to warm while enjoying salad and bread. If your dishes are not oven-safe, rinse them under hot water and dry just before filling. When guests have finished with the salad, clear the plates and utensils used. Then prepare and garnish individual dinner plates in the kitchen. Before serving dessert, clear the table of all dishes, including extra glasses, salt and pepper shakers and condiment dishes. Serve the dessert and coffee cups. Place the sugar and creamer on the table. Avoid the temptation to clear the table and start washing dishes…that can wait until after your guests leave. Keep Reading How to Set a Table > Start Cooking previous | next Many of us are in the habit of eating in front of the TV. Yes, the nightly news and ‘Entertainment Tonight’ are OK once in a while, but given a choice, I would rather have a bit of candlelight and conversation. An ordinary, simple, plain, basic meal can be turned into an occasion by just taking the time to “set” the table.

The first year my husband and I were together, we ate in the dining room every single night, by candle light, no matter what I made for dinner. It was wonderful! We don’t do it that way as regularly now, but it’s special when we do. There are a just few basic rules about setting a table. First, the plate should be approximately one inch from the edge of the table. The forks go on the left, and the knives go on the right, with the sharp side of the knife pointed towards the plate. Water or wine glasses go just above the knife. For a more formal setting, the bread plate goes to the left of the fork. If you have a small knife for the bread or rolls, lie it across the bread plate. Forks and spoons for dessert are placed at a cross ways at the top of the plate. Most people wait to put coffee cups out until after the main meal is served, but whether you do it before or after, they go to the right of the knife. To summarize, if you’re sitting down at a formal setting, the bread plate on your left is yours, you reach for the drinking glasses on your right.

If there is more than one fork and knife start from the outside and work your way in for each course. There is nothing better than candlelight to add a bit of ambiance to a meal. Even if you are eating off paper plates with plastic cutlery, you could change the entire tone of the meal by dimming the lights and eating by candlelight. But remember, the dinner table is not the place to use scented candles. You don’t want the scent of the candle to compete with the food. In fact, watch out for other scents. Make sure the scent from flowers is not overwhelming the room or the food. Perfumes and aftershaves are great as long as you don’t drench yourself before dinner. Centerpieces (e.g., flower displays) should not be too high as to block the view of another dinner across the table. Talk about a conversation stopper! Any other tips for improving a simple but elegant table setting? If you are new to startcooking, or are a regular visitor here, please consider subscribing for free . Informal Place Setting - The Emily Post Institute, Inc.

Informal Place Setting When an informal three-course dinner is served, the typical place setting includes these utensils and dishes: Our illustration shows how a table would be set for the following menu: Soup course Entree Dessert (a) Dinner Plate: This is the “hub of the wheel” and is usually the first thing to be set on the table. In our illustration, the dinner plate would be placed where the napkin is, with the napkin on top of the plate. (b) Two Forks: The forks are placed to the left of the plate. The dinner fork, the larger of the two forks, is used for the main course; the smaller fork is used for a salad or an appetizer. The forks are arranged according to when you need to use them, following an “outside-in” order. If the small fork is needed for an appetizer or a salad served before the main course, then it is placed on the left (outside) of the dinner fork; if the salad is served after the main course, then the small fork is placed to the right (inside) of the dinner fork, next to the plate.

(c) Napkin: The napkin is folded or put in a napkin ring and placed either to the left of the forks or on the center of the dinner plate. Sometimes, a folded napkin is placed under the forks. (d) Dinner Knife: The dinner knife is set immediately to the right of the plate, cutting edge facing inward. (If the main course is meat, a steak knife can take the place of the dinner knife.) At an informal meal, the dinner knife may be used for all courses, but a dirty knife should never be placed on the table, place mat or tablecloth. (e) Spoons: Spoons go to the right of the knife. In our illustration, soup is being served first, so the soup spoon goes to the far (outside) right of the dinner knife; the teaspoon or dessert spoon, which will be used last, goes to the left (inside) of the soup spoon, next to the dinner knife. (f) Glasses: Drinking glasses of any kind — water, wine, juice, iced tea — are placed at the top right of the dinner plate, above the knives and spoons.

Other dishes and utensils are optional, depending on what is being served, but may include: (g) Salad Plate: This is placed to the left of the forks. If salad is to be eaten with the meal, you can forgo the salad plate and serve it directly on the dinner plate. However, if the entree contains gravy or anything runny, it is better to serve the salad on a separate plate to keep things neater. (h) Bread Plate with Butter Knife: If used, the bread plate goes above the forks, with the butter knife placed diagonally across the edge of the plate, handle on the right side and blade facing down. (i) Dessert Spoon and Fork: These can be placed either horizontally above the dinner plate (the spoon on top with its handle facing to the right; the fork below with its handle facing left); or beside the plate. If placed beside the plate, the fork goes on the left side, closest to the plate (because it will be the last fork used) and the spoon goes on the right side of the plate, to the right of the dinner knife and to the left of the soup spoon.

(j) Coffee Cup and Saucer: Our illustration shows a table setting that would be common in a restaurant serving a large number of people at once, with coffee being served during the meal. The coffee cup and saucer are placed above and to the right of the knife and spoons. At home, most people serve coffee after the meal. In that case the cups and saucers are brought tot he table and placed above and to the right of the knives and spoons. Basic Table Setting For a basic table setting, here are two great tips to help you–or your kids–remember the order of plates and utensils: Picture the word “FORKS.” The order, left to right, is: F for Fork, O for the Plate (the shape!), K for Knives and S for Spoons. (Okay, you have to forget the R, but … Continued View more lifestyle advice Table Setting Guides Whether you just need to remember if the fork is on the left or the right of the plate, or you'd like to know how to set a table worthy of dinner at Downton Abbey, we have a table setting guide for you.

View more lifestyle advice Top Ten Table Manners Table manners have evolved over centuries to make the practice of eating with others pleasant and sociable. With so many table manners to keep track, keep these basic, but oh-so-important, table manners in mind as you eat: 1. Chew with your mouth closed. 2. Keep your smartphone off the table and set to silent or … Continued View more lifestyle advice Proper table settings Home » food » Proper table settings Proper table settings What goes where on the table and which glasses go with what drinks Real easy to remember, the etiquette experts tell us. The general rule with utensils is to start from the outside of your place setting, and work your way toward the service plate (the main meal plate): soup spoon first, then fish knife and fork, then service knife and fork. When to start eating: Despite what mother told you, culinary experts say you do not always have to wait for everyone to begin – start eating hot food when it is served. For cold foods or buffets, wait for the host to announce dinner and wait until the head guest starts dishing.

The correct table settings Soup spoon Dessert spoon and cake fork Note that it often is recommended that the salad fork (J) is placed to the left of the dinner fork (I). However, in this formal setting the dinner fork is placed to be used before the salad fork because it is suggested that the guest awaits the main meal before helping him/herself to the salad. Foods you can get by hand: 1. Bread: break slices of bread, rolls and muffins in half or into small pieces by hand before buttering. 2. Bacon: if there’s fat on it, eat it with a knife and fork. If it is crisp, crumble it with a fork and eat with your fingers. 3. Finger meals: follow the cue of your host. If finger meals are offered on a platter, place them on your plate before putting them into your mouth. 4. Foods meant to be eaten by hand: corn on the cob, spareribs, lobster, clams and oysters on the half shell, chicken wings and bones (in informal situations), sandwiches, certain fruits, olives, celery, dry cakes and cookies. Removing inedible items from your mouth: 1.

Olive pits: drop delicately into your palm before putting them onto your plate. 2. Chicken bone: use your fork to return it to the plate. 3. Fish bones: remove with your fingers. 4. Bigger pieces: bigger bones or food you don’t appreciate you should surreptitiously spit into your serviette (napkin), so that you can keep it out of sight. Which glasses go with what drinks Wine connoisseurs agree that each type of wine needs a particular type of glass to bring out the distinctive bouquet. Using a narrow glass for a rich Burgundy, for example, won’t allow enough room to swirl it around in, and it’s the swirl that brings out its bouquet. The glass also needs to taper properly toward the top so that it captures the bouquet yet allows for sipping. In general, the stem of a glass should be long enough to keep hands from touching the bowl, which can affect the wine’s temperature, and therefor its bouquet. Water | Brandy | White wine | Pinor Noir/Burgundy | Sparkling wine | Red wine a. Water: full body glass with short stem. Hold the glass by the stem to preserve its chill. b. Brandy: brandy snifter.

Roll the snifter between both hands and then cup it in one hand – warming the glass brings out the bouquet in brandy. c. White wine: slightly smaller glass with wider bowl to capture the bouquet. Hold the glass by the stem to preserve its chill. d. Burgundy Reds and Pinot Noirs: a wide bowl to bring out their complexity. The glass is slightly taller than the white wine glass. e. Champagne: a narrow fluted glass, which reduces the wine’s surface area and keep the bubbles from dissipating. f. Red wine: the bigger of the wine glasses. Hold the glass at the bottom of the bowl where it meets the stem. Bon appetit! Now that you have the correct table setting and the proper wine glasses, see which wines go best with what food , and then make sure you have the right person to share it with! Did you know? Wine is sold in tinted bottles because wine spoils when exposed to light. And the indentation at the bottom of the bottle strengthens the structure of the bottle but also is there to trap the sediments. 3 Ways to Set a Table - wikiHow Setting a Formal Dinner Table 1 Put down the placemat.

Put a placemat in front of each of the chairs you've set up for your guests. For a true formal dinner setting, you should have enough matching placemats for all of the guests, and the placemats should also match the tablecloth. 2 Place the napkin on the left side of the placemat. Fold the napkin in halves or fourths, depending on the napkin. The napkin should be ideally made of cloth. You can also fold your napkin to the left of the forks after you put them down. 3 Place the plate in the center of the placemat. It should cover just the right side of the napkin. If you want to have a fancy setting, use ceramic plates. 4 Place the dinner fork and salad fork on the napkin. The dinner fork should be very close to the plate without touching it, and the salad fork should be just a centimeter or so to the left of the dinner fork. The tines of the forks should be pointing away from the diner. If you forget where each fork should go, just think of the order in which you would eat your meals.

You would have your salad before your dinner, and you should eat from the outside in, using the utensils from left to right, so the salad fork would go to the left of the dinner fork. Remember that you should be eating with the utensils from the outside in, starting with the ones on the outside of the plate and working your way closer to the plate until the end of the meal. 5 Place the knife to the right of the plate. The knife should be pointing away from the diner and the cutting edge should be facing the plate. If you mix up where the forks and knife should go, just think of how a right-handed person would use a fork and knife to cut something. If you sit down and mimic the gesture, you'll see that you would pick up the fork with your left hand and the knife with your right, so that's where each utensil should go. 6 Place the teaspoon to the right of the knife. The teaspoon will be used for stirring coffee or tea at the end of the meal. 7 Place the soup spoon to the right of the teaspoon. Do this if the first course will be soup, so that this will be the first utensil you pick up when you have your soup.

Note that in some traditional settings, the soup spoon is actually larger than the teaspoon. 8 Place the wine glass on the top right corner of the placemat. To place an additional glass for water, just position it above and to the left of the drinking glass. The tip of the knife should be pointing to the water glass. 9 Add any additional plates and utensils that you may need. If your meal includes more courses or items, you may need to add the following additional plates and utensils: A bread and butter plate and knife. Place this small round plate about five inches above the forks. Place a small knife horizontally over the plate, with the blade facing to the left. A dessert fork and spoon. Place the small dessert fork and spoon horizontally a few inches above the plate, with the spoon on top of the fork facing left, and the fork facing right. A coffee cup. Place the coffee cup over a small saucer a few inches above the outermost utensil on the left and a few inches to the left of it. A red and white wine glass.

If you have two different glasses, then the white wine glass will be the one closer to the guest, and the red wine glass will be slightly above and to the left of the white wine glass. You can remember this because guests should move from white to red wine. Method Setting a Casual Dinner Table 1 Put the placemat in the center of the table. The placemat can be more casual than it would be for a formal table. A solid-colored cloth placemat will do. 2 Put the napkin to the left of the placemat. You can fold a cloth or a paper napkin in halves or fourths. 3 Put the plate in the center of the placemat. The plate doesn't have to be ornate or elaborate. Just try to use matching plates for all of the settings. 4 Place the dinner fork to the left of the plate. You'll only need to use one fork for a casual meal. 5 Place the knife to the right of the plate. The blade of the knife should face the plate, just as it would in a formal setting. 6 Place the soup spoon to the right of the knife. If no soup will be served with the meal, then eliminate this utensil.

7 Place the dessert spoon horizontally above the plate, facing left. The dessert spoon should be substantially smaller and less concave than the soup spoon. 8 Place the dessert fork parallel to and below the dessert spoon, facing right. The dessert fork should be substantially smaller than the dinner fork. It should be directly below the dessert spoon without touching it. 9 Place the wine glass a few inches above and to the left of the soup spoon. For a more casual setting, the wine glass can be stemless. 10 Place the water glass a few inches above the soup spoon. It should be placed further back than the wine glass, and to the left of the wine glass. The water glass should be slightly larger than the regular glass. Community Q&A Where should the steak knife be set? wikiHow Contributor If the entrée course requires a steak knife, replace the regular knife with the steak knife after the appetizer on the right side of the setting. If there is no appetizer, replace the normal dinner knife with a steak knife. How would you set a table in a French restaurant? wikiHow Contributor You would set 2 forks (big and small) 2 knives (big and small), and 3 spoons (snail, big and small).

If I'm serving fresh fruit with my Easter ham, do I need a bowl or plate for it? wikiHow Contributor A bowl is best for fruits like blueberries and raspberries. A plate would be best for apples, strawberries, etc. What is the correct placing of tea/coffee cup and saucer? wikiHow Contributor It should go at the top left of any place mat, with the teacup or coffee cup handle pointing left. Why do I need to follow the proper procedure in setting up a table? wikiHow Contributor If this question (or a similar one) is answered twice in this section, please click here to let us know. Tips To simplify your setting, you should only place down the dishes and utensils you'll actually need. Make sure that your guests have enough room to comfortably use their utensils without bumping elbows. Table cloths can be used in place of table mats if preferred. A tablecloth can hide a not so stylish table top if required and, is seen by some as more luxurious. You don't see place mats at quality restaurants as a rule. The salad plate should always be 2 in from the edge of the table!

Video The Ultimate Table Setting Guide Share This: The Informal Table Setting At an informal meal, all flatware is laid on the table at one time. At the host's option the dessert utensils may be brought to the table on the dessert plate. The following is a standard table setting for a three-course meal. Note the basic "outside-in" rule. The piece of flatware that will be used last is placed directly next to the whatever plate you are using. Forks Both forks are placed on the left of the plate. The fork furthest from the plate is for salad . The fork next to the plate is for the dinner. (Please Note: At more formal meals where the salad is served after the main course, the order of placement is reversed.) Fork tines may be placed downward, in the continental style, or upward, in the American style. Dinner Plate The dinner plate is placed on the table when the main course is served and is not on the table when the guests sit down. Large plates, such as the dinner plate and luncheon plate , are laid about one (1) inch in from the edge of the table. Salad Plate The salad plate is placed to the left of the forks.

Small plates, such as the salad plate, fish plate , and dessert plate , are laid about two (2) inches in from the edge of the table. Dinner Knife The dinner knife is placed on the right side, and directly next to and one (1) inch away from, the plate. The blade should face the plate. If the main course requires a steak knife, it may be substituted for the dinner knife. The soup spoon is on the far right of the outside knife. Bread Plate with Butter Knife A small bread plate is placed above the forks, above and to the left of the service plate. The butter spreader is laid on the bread-and-butter plate. Glassware Usually one wine glass is used along with a water goblet. If the table setting is uncrowded, there is room to arrange glassware in any way you like, such as in a straight line parallel with the edge of the table or a diagonal line angled toward the table's edge. Water Goblets The water glass is placed in a position closest to the hand, approximately 1 inch above the tip of the dinner knife. Wine Glasses At least one wine glass should sit to the right and possibly above the water glass.

Napkins Place the napkin in the place setting's center, or left of the last fork. Coffee Cups Place a cup and saucer to the right of the place setting. The coffee spoon goes to the right of the saucer. Place approximately One (1) inch beyond the outermost piece of flatware. The top edge of the saucer is aligned with the top rim of the plate or bowl. Cup handles are faced in the four o'clock position for easy access Dessert Spoon and Fork At an informal meal, when two utensils are provided for dessert, the utensils are laid on the table or presented on the dessert plate. The dessert spoon (or dessert knife) is laid on the table above the dinner plate in a horizontal position, handle facing right. The dessert fork is laid beneath the dessert spoon (or dessert knife), handle facing left. The dessert utensils may also be presented on the dessert plate in the same way as formal service. Salt and Pepper Since more people use salt than pepper (and most people are right-handed), the salt shaker is placed to the right of the pepper shaker, in a position closer to the right hand.

The placement of the pepper shaker is to the left of the salt shaker, and for added definition it is angled slightly above the salt shaker. They are placed above the cover or between two place settings. Because salt is finer than pepper, the lid of the salt shaker is punctured with smaller, more numerous holes than a pepper shaker. Once the table is set, the next consideration is informal dinner service . Share This: Formal Setting Invitation Etiquette When do you send out invitations to a dinner party? How long should you give guests to respond? Want invitation formatting tips? Read more in our invitation etiquette section. Menu Planning Guide Read More General Table Setting Guidelines The lower edges of the utensils should be aligned with the bottom rim of the plate, about one (1) inch up from the edge of the table. To avoid hiding a utensil under the rim of a plate or bowl, lay it approximately one (1) inch away from the plate's side. To eliminate fingerprints on the handle, hold flatware by the "waist," the area between the handle and the eating end of the utensil.

Elbow room requires a minimum of 15 inches between place settings, or approximately 24 inches from the center of one place setting to the middle of the next. Butter should be waiting on butter plates, the glasses filled with water, and the wine ready to be served before the guests are seated. The water glass should be placed approximately one (1) inch from the tip of the dinner knife. Place knives with blades facing the plate. Do not place over three pieces of flatware on either side of the plate at one time (except forks if an oyster fork is used). When an uneven number of people are seated, the odd-numbered place settings are laid opposite the middle of the even-numbered place settings. The Plan Try to plan the table setting to match your menu. When bread and butter are served, add a butter plate to the table. Use separate salad plates if serving your main course with gravy. Depending upon the occasion, you may want to use a "formal" table setting or an "informal" table setting. For most of us, the need to set a truly formal table is almost nonexistent.

tablecloths and place mats ( table linens ) Although a formal dinner requires either a tablecloth, at informal dinners a tablecloth is optional. A bare table with place mats is the alternative. dinnerware , flatware , glassware If you don't have enough good china and flatware to create place settings for your guests, you have three alternatives. The first is to visit your local party supply store. Most have an extensive collection of formal tableware for rent. The second is to create a second table setting at a smaller table with your everyday dinnerware, or use borrowed dishes and place settings. The third choice, for casual dinners, is to mix and match. centerpieces and candles Flowers or bowls of fruit work well as a centerpiece. Make sure the centerpiece doesn't stand so tall that guests can't see over it. Candles, if meant to be merely ornamental, are placed on either side of the centerpiece. Or, place one candle above each place setting if they will be used as the only source of light. Wine Tasting Etiquette Once it is poured into the proper glass, it’s time to evaluate and enjoy the wine. Evaluating wine involves four basic steps – looking, swirling, smelling, and tasting.

Step #1 – Look. Holding the wine glass up against a white background, such as a napkin or table cloth, to evaluate its color and clarity. Red wines should range in color from deep purple to brick red. White wines should range in color from lemon gold to golden amber. Step #2 – Swirl. Swirl the wine in your glass to aerate it. Step #3 – Smell. Put your nose in the glass and take a deep breath. Older wines should have subtler aromas than younger ones. Step #4 – Taste. To taste the wine, fill your mouth about ½ full and subtly swish the wine around. How to Arrange a Place Setting for a Formal Dinner: 10 Steps How to Arrange a Place Setting for a Formal Dinner Three Parts: Formal Place Setting Template Arranging the Original Setting Adjusting the Table Setting for Each Course Community Q&A In today's hectic world of fast-food restaurants and TV dinners, it's easy to forget how to properly set the table for a formal dinner. While it may not be a skill you need often, occasions do still arise for which formal place settings are an absolute must.

Learn the basics and you'll be ready to host (or attend!) any formal dinner with ease. Steps Arranging the Original Setting 1 Decide what courses you’re going to serve. The ultimate setting you provide your guests with will depend on which courses you decide to serve; a five or seven course meal is typical for a formal dinner. Decide on your menu, keeping in mind that the typical courses are served in the following order: [1] First course: Appetizer/shellfish Third course: Fish Fourth course: Roast Fifth course: Game (for a 5 course meal, the fourth/fifth courses are combined as the entrée of choice). Sixth course: Salad (yes, salad really does come after the entrée) Seventh course: Dessert Eighth course: Fruit, cheese, and coffee (optional) Ninth Course: Nuts and raisins (optional). 2 Select your utensils and dishes. Prior to setting your table, you’ll need to make sure you have the proper utensils and dishes prepared.

You’ll need one fork for each of the meat dishes (a seafood fork should be used for a seafood appetizer), a spoon for the soup and dessert, knives for the entrée, butter, and fish (if served), a charger, a dish for the butter/bread, and a selection of glasses (a water goblet, glass for white wine, glass for red wine, and a champagne flute are all options). Each course is brought out of the kitchen on its own dish, so don’t worry about providing the dishes in the setting. Prepare cloth napkins with napkin rings as an additional decorative element on the table. 3 Set the dishes. The centerpiece of the place setting is the charger. This is a large dish that goes beneath each of the plates the courses are brought out on. The charger will remain on the table until after the entrée has been consumed, and then it should be removed along with the entrée plate. Place the charger in the center of each setting. The second dish that you should have is the butter/bread dish. This will be placed up and to the left of the charger. When you remove plates before the entrée, leave the charger and take just the empty plates.

You should have an assortment of bread for your guests to eat, which is the purpose of the bread/butter dish. Your cloth napkin should be placed on top of the charger. 4 Set your utensils. Although having three forks, two knives, and two spoons may seem like a frightening prospect, their placement is actually quite simple. With you utensils, you use them from the outside in. So, on the left side of the charger, you should have your fish fork > salad fork > entrée fork. On the right side of your charger, you will place your dinner knife > fish knife > soup spoon. Above your plate aligned horizontally, you should place your dessert spoon and optional dessert fork. The butter knife should be placed diagonally across the butter/bread dish. Each utensil will be removed from the table once it has been used. If you’re not serving fish, then there is no need to place a fish fork and fish knife on the table. If you serve shellfish as an appetizer, a shellfish fork should be placed to the right side of the soup spoon. This is the only fork that may be placed on the right side of the table.

Each of the utensils should be evenly spaced from each other and the charger. 5 Set your glasses. The glasses you choose to use will vary on what you are serving with dinner. Traditionally, there is at least a water goblet and a glass for wine, but this may vary. Place the water goblet directly above the knife, level with the bread/butter dish. Add your wine glass to the right of that, typically above the soup spoon. If you add a third wine glass (for a different kind of wine), place it above and between the water glass and the first wine glass. An optional champagne flute can be included as well, and should be placed above and to the right of the first wine glass. Similar to the utensils, your glasses should be placed in order of use. Water is often served already in the glass, while wine and champagne are poured during the courses. If you choose to serve coffee (as in a nine course meal), the coffee should be brought out in a demi-tasse (a type of espresso cup) at the end, and removed with the fruit/cheese plates. [2] Part 2 Forks Forks Oyster Fork . The shapes of the fork tines accommodate particular foods.

Forks wrought with long tapered tines, such as a dinner fork, are made to spear pieces of food, such as steak. Forks with a wide left tine and an optional notch, such as a salad fork, fish fork, dessert fork, and pastry fork, provide extra leverage when cutting food that normally does not require a knife. Forks with curved tines, such as the oyster fork, are made to follow the shape of the shell. Although flatware is made in continental and American lengths, the American size, also called place size, is the most popular dimension. THE DINNER FORK The dinner fork measures about 7 inches in length. It is used to eat the main course at all formal and informal meals. The continental-size dinner fork is slightly larger than the American-size dinner fork. It is used for the most formal events. The American-size dinner fork, or place size, is approximately ½ inch shorter than continental size and is used in the informal table setting. FISH FORK The fish fork is approximately 7¼ to 7¾ inches in length and is used in formal and informal dining.

To provide leverage in separating fish from the body, the fish fork features an extra wide left tine, and an optional notch, grooved to fit over the bones. LUNCHEON FORK The luncheon fork is approximately 6¾ inches long, a size in proportion with a luncheon plate, and found more often in older sets of flatware. LOBSTER FORK The lobster fork is approximately 6¾ to 8 inches long. It is made with one long narrow tine that ends with two hooks or with a long, narrow center tine and two hooked tines on either side; both shapes are used to spear lobster served in a shell. Because the lobster shell is steadied in the hand and the lobster fork is held in the other hand, the utensil is used only in informal dining. FRUIT FORK The fruit fork is made with narrow tines and a long slender handle; it is approximately 6¼ inches in overall length. Although the fruit fork is used in formal and informal dining, Americans tend to eat cut fruit with fingers, and the fruit fork is used more often in Europe.

SALAD FORK The tines of salad forks are flatter and slightly broader than those of a dinner fork, and the utensil is approximately 6 inches long. To provide leverage when cutting thick veins of lettuce or broad vegetables, the salad fork is made with an extra wide left tine that is sometimes grooved. For additional strength, the second and third tines of the salad fork are occasionally connected by a rod. The salad fork is used in formal and informal dining. It is also used for appetizer courses other than seafood, such as pate. DESSERT FORK The dessert fork is a specialized fork approximately 6 to 7 inches in length, that looks similar to a salad fork, only a little narrower. It is not made as part of a flatware set. The left tine is extra wide to provide leverage in cutting firm dessert, such as baklava. The dessert fork is used in formal and informal dining. ICE-CREAM FORK The ice­cream fork features a wide shallow bowl with three tines at the tip. The spoon part is used to scoop and eat soft ice cream, and the tines to cut, spear, and lift firm bites to the mouth.

PASTRY FORK The pastry fork looks similar to a salad fork, but it is narrower and slightly shorter, approximately 5 to 5½ inches long. To provide leverage in cutting, the left tine is often notched. The pastry fork is used in informal dining, although it is not essential; it is not used in formal dining where two dessert utensils are presented. SEAFOOD FORK The seafood fork, also known as a cocktail fork; is a small, narrow, three-pronged fork made with short tines and a long handle; it is approximately 4½ to 5½ inches in length. The purpose of a seafood fork is to spear seafood. The seafood fork is used in formal and informal dining. At a multi-course formal dinner or luncheon, the seafood fork is the fourth fork laid on the table. It is placed to the right of the oval soup spoon. Sometimes the tines of the seafood fork rest in the bowl of the soup spoon and the handle is angled to the right. At an informal meal, the seafood fork is used as needed. STRAWBERRY FORK The strawberry fork is made with three long narrow tines and is approximately 4¾ to 5¾ inches long.

The strawberry fork is used to pierce fresh strawberries and dip them into condiments, such as powdered sugar, brown sugar, whipped cream, and sour cream. SNAIL FORK The snail fork is approximately 4½ inches in length with two long, pointed tines. In formal dining, snails are prepared without shells and served on a snail dish made with indentations to hold the buttery sauce and the meat is eaten with a snail fork. In informal dining, snails are usually served in shells. The diner steadies the shell with metal tongs or a napkin-covered hand, and extracts the meat with a snail fork held in the other hand. OYSTER FORK The oyster fork is a small utensil made with three short wide curved tines, approximately 4 inches in length. The left tine is extra wide to assist in cutting the membrane that connects the oyster to the shell. The oyster fork is used only in informal dining. The shell is steadied with the fingers of one hand and the utensil is held in the other hand to extract the meat. Read More Invitation Etiquette When do you send out invitations to a dinner party? How long should you give guests to respond?

Want invitation formatting tips? Read more in our invitation etiquette section. Wine Tasting Etiquette Once it is poured into the proper glass, it’s time to evaluate and enjoy the wine. Evaluating wine involves four basic steps – looking, swirling, smelling, and tasting. Step #1 – Look. Holding the wine glass up against a white background, such as a napkin or table cloth, to evaluate its color and clarity. Red wines should range in color from deep purple to brick red. White wines should range in color from lemon gold to golden amber. Step #2 – Swirl. Swirl the wine in your glass to aerate it. Step #3 – Smell. Put your nose in the glass and take a deep breath. Older wines should have subtler aromas than younger ones. Step #4 – Taste. To taste the wine, fill your mouth about ½ full and subtly swish the wine around.

Question: When setting the table for a formal dinner, does the fork(s) go on the left or the right of the plate?
Answer: Left